The Best Gluten-free Chocolate Chip Cookie Recipe On the Planet by Erica Kane
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If you've been searching for the absolute best gluten-free chocolate chip cookie recipe, you can stop your search because you just found them. These are not only the best gluten-free cookies I've ever had, they also may be the best regular chocolate chip cookies I've ever had. Seriously!
This moist gluten-free chocolate chip cookie is made with brown rice flour and almond flour. The low-sodium cookies mix up quickly and bake up to moist, golden, ooey, gooey, chocolatey goodness. Anyone who is gluten-free will appreciate you sharing these cookies with them – and the recipe!
To make these moist chocolate chip cookies to snack on, you will need brown rice flour, almond meal or almond flour, baking soda, salt, coconut oil, granulated sugar, brown sugar, eggs, vanilla extract, dark baking chips and sea salt, if desired, for sprinkling. I hope you enjoy this amazing chocolate dessert recipe as much as I do.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 to 15 minutes
Total Time: 18 to 25 minutes
Servings: 18 (approximately)
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil, melted and cooled
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup dark chocolate chips
Recipe Notes
- Use any type of chocolate chip you like for this cookie recipe.
- You can use almond meal instead of almond flour.
- You could use chocolate chunks instead of chocolate chips.
Here’s how you make it:
- In a large bowl, whisk together both flours, baking soda and salt. Set aside.
- In a stand mixer or using a hand mixer, beat melted coconut oil and both sugars together until smooth. Add in egg and egg yolk and vanilla. Beat until smooth and creamy, 1 to 3 minutes.
- Add flour mixture into mixing bowl and blend on low speed until combined. Add in chocolate chunks and mix with hands or a spoon.
- Roll dough into little balls and place on a parchment-lined baking sheet. (If you'd like smushier, gooier cookies, place the dough in the refrigerator and let sit for at least 10 minutes.) Make sure to leave room in between cookies on the baking sheet so they don't run into each other. Bake in a preheated 350-degree F oven for 8 to 15 minutes, depending on your oven. Just keep your eyes on them as nothing is worse than an over-cooked cookie.
- Once done, sprinkle with sea salt, if desired, and let cookies cool on baking sheet for 5 minutes. Transfer to a cooling rack.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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